Tuesday, July 10, 2012

I dont usually go around looking for butterless cakes. But when I had a sudden craving for upside-down cakes, thanks to C, and I was all out of butter - I absolutely had no choice but to come up with this version. Apparently, all I had to do was substitute 1/2 cup of pineapple puree for 1 cup of butter, and reduce the sugar. Look at that cake, can't believe it is gluten-free even after tasting it :)

Using electric mixer, beat in egg yolks and sugar; until pale. Add flour mixture alternately with milk mixture in 2 additions each, beating just until blended and occasionally scraping down sides of bowl.

Using clean dry beaters, beat egg whites in another medium bowl until stiff peaks. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions.

Spoon batter over cherries and pineapple in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes.

Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Invert onto serving platter. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged.